Easy Vegan Bruschetta

• Produce

  • 1 Handful Arugula
  • 1 bunch Basil, fresh
  • 1 Basil, fresh
  • 3 1/2 clove Garlic
  • 1/2 cup Red onion
  • 8 Tomatoes

• Condiments

  • 1 tbsp Balsamic vinegar
  • 2 tbsp Kalamata olives

• Baking & Spices

  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive brine or olive oil
  • 1 tbsp Olive oil* (optional

• Bread & Baked Goods

  • 1 Baguette

• Other

  • Balsamic reduction (optional

Found on cearaskitchen.com

Description

Ingredients

• 1 baguette
• ½ clove garlic
• 1 tbsp olive oil* (optional)
• 8 tomatoes (plump, ripe), chopped
• ½ cup red onion, finely chopped
• 3 cloves garlic, minced
• 1 bunch fresh basil, finely chopped
• 1 tbsp balsamic vinegar
• ½ tsp sea salt
• 2 tbsp olive brine or olive oil
• 2 tbsp kalamata olives, chopped
• Fresh basil
• Handful arugula (optional)
• Balsamic reduction (optional)

Directions

• Preheat oven to 450F. Cut baguette into ½ inch slices on an angle. Place baguette slices on a baking sheet. Drizzle with olive oil (optional). Bake for 5-7 minutes until golden brown.
• Cut a garlic clove in half. Remove the toasted baguette from the oven and rub the garlic clove over the warm, slices of baguette.
• Add tomatoes, red onion, garlic, basil, balsamic vinegar, and sea salt in a large bowl. Mix altogether.
• Scoop the bruschetta mixture onto the baguette. Garnish with olives, fresh basil, arugula, and balsamic reduction (optional). Serve right away after assembling the bruschetta.